Farm Girl's Vegetable Hash

Gina Davis

By
@GMarie65

I AM SO SORRY I DID NOT GET A PHOTO AFTER IT WAS BAKED!! I was running late for dinner and I truly just forgot lol So think of this nice and toasty brown with bubbly cheese!! YUMMMMYYYY!!! I came up with this years ago at the end of garden season and canning season as a way to use up extra veggies and my bunch loves it :)

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

1 bag(s)
frozen vegetables (i use the pic sweet for soup)
1/2 c
mayo (i use duke's i always say a good mayo makes for a good start)
1/2 c
sour cream
8 oz
bag cheese shreds divided (your choice) i have found a store brand that is awesome foodlion mac and cheese mix!
crushed crackers of your choice to top with (i like town house club)
salt and pepper to taste

Step-By-Step

1Heat while still frozen in bag your frozen vegetables for 5 minutes in your microwave (Or cook on stove top for 5 minutes on high heat) you dont want them to cook just start releasing their water.
2Put vegetables in a casserole dish of your choice
3Add 1/2 cup mayo and 1/2 cup sour cream
4Add salt and pepper to taste.
5Add 1/2 of your shredded cheese and stir it all up until combined.
6Smooth out the top and top with remaining cheese and crushed crackers of your choice.
7Cover dish and let hang out while you Preheat oven to 400 degree.
8Bake at 400 degree for 30 minutes. Uncover and bake 10 more minutes or until cheese is getting good and bubbly. Remove from oven to cool.
9This does so good as a left over! Just preheat oven to 350 degree and heat for about 20 minutes. Or toss in microwave for about 5 minutes till hot through again :)

About this Recipe